Espresso Whipped Cream

Espresso Whipped Cream

Silky whipped cream laced with espresso for a coffee-forward topping on cakes and pies.

Total 10 min Makes 16 oz Calories 90/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Heavy cream is whipped with a splash of cooled espresso, sugar, and vanilla until it holds soft peaks, giving a light coffee flavor without weighing down the texture. It works well spooned over chocolate desserts, pumpkin pie, or stirred into an affogato, and comes together in just a few minutes with a hand mixer or whisk.

Ingredients

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons espresso, cooled to room temperature
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method

  1. Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes before starting.

  2. Pour the cold heavy cream, cooled espresso, powdered sugar, and vanilla extract into the chilled bowl.

  3. Beat on medium-high speed with a hand mixer until soft peaks form, 2 to 3 minutes, stopping to check the texture frequently near the end.

  4. Use immediately, or cover and refrigerate up to 4 hours, re-whisking briefly by hand if it loosens before serving.

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    Espresso Whipped Cream

    Heavy cream is whipped with a splash of cooled espresso, sugar, and vanilla until it holds soft peaks, giving a light coffee flavor without weighing down the texture. It works well spooned over chocolate desserts, pumpkin pie, or stirred into an affogato, and comes together in just a few minutes with a hand mixer or whisk.

    10 min 16 oz 90 cal

    Ingredients

    • 1 cup heavy whipping cream, cold
    • 2 tablespoons espresso, cooled to room temperature
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract

    Method

    1. 1

      Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes before starting.

    2. 2

      Pour the cold heavy cream, cooled espresso, powdered sugar, and vanilla extract into the chilled bowl.

    3. 3

      Beat on medium-high speed with a hand mixer until soft peaks form, 2 to 3 minutes, stopping to check the texture frequently near the end.

    4. 4

      Use immediately, or cover and refrigerate up to 4 hours, re-whisking briefly by hand if it loosens before serving.